8. Cayenne pepper, cayenne, is the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or some other small-fruited species of Capsicum, and contains not less than fifteen (15) percent of non-volatile ether extract; not more than six and five-tenths (6.5) percent of total ash; not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid; not more than one and five-tenths (1.5) percent of starch, and not more than twenty-eight (28) percent of crude fiber.
9. Paprika is the dried ripe fruit of Capsicum annum L., or some other large-fruited species of Capsicum, excluding seeds and stems.
10. Celery seed is the dried fruit of Apium graveolens L.
11. Cinnamon is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed.
12. True cinnamon is the dried inner bark of Cinnamomum zeylanicum Breyne.
13. Cassia is the dried bark of various species of Cinnamomum, other than Cinnamomum zeylanicum, from which the outer layers may or may not have been removed.
14. Cassia buds are the dried immature fruit of species of Cinnamomum.
15. Ground cinnamon, ground cassia, is a powder consisting of cinnamon, cassia, or cassia buds, or a mixture of these spices and contains not more than six (6) percent of total ash and not more than two (2) percent of sand.
16. Cloves are the dried flower buds of Caryophyllus aromaticus L., which contain not more than five (5) percent of clove stems; not less than ten (10) percent of volatile ether extract; not less than twelve (12) percent of quercitannic acid;[41] not more than eight (8) percent of total ash; not more than five-tenths (0.5) percent of ash insoluble in hydrochloric acid, and not more than ten (10) percent of crude fiber.
[41] Calculated from the total oxygen absorbed by the aqueous extract.